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Cut eggplants in quarters. With knife, "scoop" out insides, and cut eggplant "meat" into small cubes. In large frying pan, brown ground beef, add cubed eggplant and cook until eggplant is very soft and blends in with meat mixture.In separate pan, boil skins of eggplants for 1 to 2 minutes, until skins can be punctured easily with fork prongs.When meat and eggplant mixture is blended together, place mixture in large bowl and add: egg, bread crumbs, grated cheese, parsley, garlic powder, salt and pepper. Add two tablespoons of spaghetti sauce to mixture. Mix well, until everything "sticks together".If desired, put mixture back in frying pan and brown for about 10 minutes -- this will enhance the flavor, but is not really necessary.Lay cooked eggplant skins out and season with salt, pepper, and dash of grated cheese. Place a little spaghetti sauce in bottom of baking dish. Fill eggplant skins with good portion of meat/eggplant mixture and place in baking dish. After all 8 skins have been placed in baking dish, place a little spaghetti sauce on top of each one, and sprinkle with a little grated cheese. Cover baking dish with aluminum foil. Bake at 325 degrees for one hour. Enjoy.